SOYBEAN SPROUT SALAD

Name: SOYBEAN SPROUT SALAD
Cuisine: Asian
Ingredients: 12 ounces (340 g) soybean sprouts 1 ½ teaspoons kosher salt 2 tablespoons sesame oil 1 teaspoon minced garlic 1 teaspoon gochugaru 2 ½ teaspoons fish sauce (optional) 2 tablespoons finely sliced scallion ¼ teaspoon freshly ground black pepper

1 step

This namul, made with fresh soybean sprouts, is one of my favorites. The crisp texture and crunch provide balance to all the other hot and salty things on the table. As an extra bonus, the liquid that accumulates at the bottom of the dish is delicious; be sure to spoon it over your rice. Leftovers can go into bibimbop for lunch the next day. If you can’t find soybean sprouts, you can also make this with mung bean sprouts.

Updated at: Thu, 17 Aug 2023 02:58:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories159.5 kcal (8%)

Total Fat11.5 g (16%)

Carbs4.7 g (2%)

Sugars3.9 g (4%)

Protein9.3 g (19%)

Sodium1165.7 mg (58%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

340gsoybean sprouts

1 ½ teaspoonskosher salt

2 tablespoonssesame oil

1 teaspoonminced garlic

1 teaspoongochugaru

2 ½ teaspoonsfish sauce

2 tablespoonsscallion

¼ teaspoonblack pepper

Instructions

Step 1

1 Put the sprouts in a medium saucepan and cover with water. Add 1 teaspoon of the salt, bring the water to a boil, and let the sprouts cook at a low boil for 5 minutes. 2 Drain the sprouts and let them cool completely. 3 In a mixing bowl, toss the cooled sprouts with the sesame oil, garlic, gochugaru, fish sauce, if using, scallion, black pepper and remaining ½ teaspoon salt. Mix until everything is well incorporated and the sprouts are fully coated. Feel free to add more gochugaru for extra kick or more salt if desired. 4 Serve at room temperature. It will last for 2 to 3 days in the refrigerator.